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The Journal of Psychology
Interdisciplinary and Applied
Volume 132, 1998 - Issue 5
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Original Articles

The Influence of Physical State and Color on Perceived Sweetness

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Pages 561-568 | Received 08 May 1997, Published online: 02 Apr 2010

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Read on this site (4)

Scott C. Hutchings, Julia Y. Q. Low & Russell S. J. Keast. (2019) Sugar reduction without compromising sensory perception. An impossible dream?. Critical Reviews in Food Science and Nutrition 59:14, pages 2287-2307.
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Viren Ranawana & C. Jeya K. Henry. (2011) Liquid and solid carbohydrate foods: comparative effects on glycemic and insulin responses, and satiety. International Journal of Food Sciences and Nutrition 62:1, pages 71-81.
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Christopher Koch & EricC. Koch. (2003) Preconceptions of Taste Based on Color. The Journal of Psychology 137:3, pages 233-242.
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Marianne Osterlie, Björn Bjerkeng, Hanne Karlsen & HanneM. Storra. (2001) Influence of Added Astaxanthin Level and Color on Flavor of Pastes of Rainbow Trout. Journal of Aquatic Food Product Technology 10:4, pages 65-76.
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Articles from other publishers (35)

Ying Yang, Sooyeon Kim & Robin Dando. (2024) Removing input from smell reveals the importance of olfactory input on the sensing of food outside of aroma. Food Quality and Preference 116, pages 105133.
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Charles Spence. 2024. Handbook on Natural Pigments in Food and Beverages. Handbook on Natural Pigments in Food and Beverages 33 60 .
Lining Chen, Wei Wu, Na Zhang, Kathrine H. Bak, Yuhao Zhang & Yu Fu. (2022) Sugar reduction in beverages: Current trends and new perspectives from sensory and health viewpoints. Food Research International 162, pages 112076.
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Carina Schlintl & Anne Schienle. (2020) Effects of Coloring Food Images on the Propensity to Eat: A Placebo Approach With Color Suggestions. Frontiers in Psychology 11.
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Junya Ueda, Charles Spence & Katsunori Okajima. (2020) Effects of varying the standard deviation of the luminance on the appearance of food, flavour expectations, and taste/flavour perception. Scientific Reports 10:1.
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Mehran Fateminia, Talayeh Dehghani Ghotbabadi & Kamran Mohammadi Azad. (2020) Perceptions of the taste of colors in children and adults. Color Research & Application 45:4, pages 743-753.
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Jonas Potthoff, Annalisa La Face & Anne Schienle. (2020) The Color Nutrition Information Paradox: Effects of Suggested Sugar Content on Food Cue Reactivity in Healthy Young Women. Nutrients 12:2, pages 312.
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Junya Ueda & Katsunori Okajima. (2019) AR Food Changer using Deep Learning And Cross-Modal Effects. AR Food Changer using Deep Learning And Cross-Modal Effects.
Edward J. Szczygiel, Sungeun Cho & Robin M. Tucker. (2019) The Effect of Sleep Curtailment on Hedonic Responses to Liquid and Solid Food. Foods 8:10, pages 465.
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Robert Pellegrino & Curtis R. Luckett. (2019) The effect of odor and color on chemical cooling. Food Quality and Preference 75, pages 118-123.
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Charles Spence. (2019) On the Relationship(s) Between Color and Taste/Flavor. Experimental Psychology 66:2, pages 99-111.
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Molly J. Higgins & John E. Hayes. (2019) Learned color taste associations in a repeated brief exposure paradigm. Food Quality and Preference 71, pages 354-365.
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Charles Spence. (2018) What is so unappealing about blue food and drink?. International Journal of Gastronomy and Food Science 14, pages 1-8.
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Yangjun Tu, Chaoqun Ma, Yueyan Wu & Zhi Yang. (2018) Passive body touch and perceived intensity of spice: softer means spicier. British Food Journal 120:4, pages 864-875.
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Wisdom Wardy, Pitchayapat Chonpracha, Napapan Chokumnoyporn, Sujinda Sriwattana, Witoon Prinyawiwatkul & Wannita Jirangrat. (2017) Influence of Package Visual Cues of Sweeteners on the Sensory‐Emotional Profiles of Their Products. Journal of Food Science 82:2, pages 500-508.
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Yuto Sugita, Keiichi Zempo, Koichi Mizutani & Naoto Wakatsuki. 2017. Entertainment Computing – ICEC 2017. Entertainment Computing – ICEC 2017 211 217 .
Yangjun Tu, Zhi Yang & Chaoqun Ma. (2016) The Taste of Plate: How the Spiciness of Food is Affected by the Color of the Plate Used to Serve It. Journal of Sensory Studies 31:1, pages 50-60.
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C. Spence. 2016. Handbook on Natural Pigments in Food and Beverages. Handbook on Natural Pigments in Food and Beverages 29 58 .
Charles Spence & Betina Piqueras-Fiszman. 2016. Multisensory Flavor Perception. Multisensory Flavor Perception 107 132 .
Charles Spence. 2016. Handbook of Color Psychology. Handbook of Color Psychology 603 618 .
Charles Spence. (2015) On the psychological impact of food colour. Flavour 4:1.
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Mohd Khairul Nizam Zainan Nazri, Nur Saadah bt Hamisan Khair, Adnan Bin Mohamed Yusoff, Monika Munirah Abd Razzak, Nurul Jannah Zainan Nazri & Mardiana bt Mat Ishak. (2015) Colour From the Perspective of Hadith: an Overview. SHS Web of Conferences 18, pages 04005.
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Rocío Fernández-Vázquez, Louise Hewson, Ian Fisk, Dolores Hernanz Vila, Francisco Jose Heredia Mira, Isabel M Vicario & Joanne Hort. (2014) Colour influences sensory perception and liking of orange juice. Flavour 3:1.
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Nicolas Guéguen & Céline Jacob. (2012) Coffee cup color and evaluation of a beverage's “warmth quality”. Color Research & Application 39:1, pages 79-81.
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Devina Wadhera & Elizabeth D. Capaldi-Phillips. (2014) A review of visual cues associated with food on food acceptance and consumption. Eating Behaviors 15:1, pages 132-143.
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Shuo-Ting Wei, Li-Chen Ou, M. Ronnier Luo & John B. Hutchings. (2012) Optimisation of food expectations using product colour and appearance. Food Quality and Preference 23:1, pages 49-62.
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Daniel Oberfeld-Twistel, Heiko Hecht & Felicitas Klöckner-Nowotny. 2012. Kulturgut Rebe und Wein. Kulturgut Rebe und Wein 175 185 .
Mark Murray & Micah WallaceMassimiliano Zampini & Charles Spence. 2011. The Neural Bases of Multisensory Processes. The Neural Bases of Multisensory Processes 739 758 .
Mark Murray & Micah WallaceMassimiliano Zampini & Charles Spence. 2011. The Neural Bases of Multisensory Processes. The Neural Bases of Multisensory Processes 739 758 .
Andy T. Woods, Ellen Poliakoff, Donna M. Lloyd, Garmt B. Dijksterhuis & Anna Thomas. (2010) Flavor Expectation: The Effect of Assuming Homogeneity on Drink Perception. Chemosensory Perception 3:3-4, pages 174-181.
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Maya U. Shankar, Carmel A. Levitan & Charles Spence. (2010) Grape expectations: The role of cognitive influences in color–flavor interactions. Consciousness and Cognition 19:1, pages 380-390.
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Charles Spence, Carmel A. Levitan, Maya U. Shankar & Massimiliano Zampini. (2010) Does Food Color Influence Taste and Flavor Perception in Humans?. Chemosensory Perception 3:1, pages 68-84.
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DANIEL OBERFELD, HEIKO HECHT, ULRICH ALLENDORF & FLORIAN WICKELMAIER. (2009) AMBIENT LIGHTING MODIFIES THE FLAVOR OF WINE. Journal of Sensory Studies 24:6, pages 797-832.
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Massimiliano Zampini, Emma Wantling, Nicola Phillips & Charles Spence. (2008) Multisensory flavor perception: Assessing the influence of fruit acids and color cues on the perception of fruit-flavored beverages. Food Quality and Preference 19:3, pages 335-343.
Crossref
D. Cook. 2006. Optimising Sweet Taste in Foods. Optimising Sweet Taste in Foods 388 403 .

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